New York Cheesecake

New York Cheesecake

58
Kitchen Queen 2

"This cheesecake is New York-style, fool-proof, easy, and super-delicious."

Ingredients

7 h 35 m servings 509 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 509 kcal
  • 25%
  • Fat:
  • 35.4 g
  • 54%
  • Carbs:
  • 40.8g
  • 13%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 154 mg
  • 51%
  • Sodium:
  • 310 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix together the cracker crumbs, sugar, and butter in a bowl until evenly moistened. Press into the bottom and 1/2 inch up the sides of a 9-inch springform pan.
  3. In a large bowl, mix together the cream cheese and sugar with an electric mixer until smooth. Blend in the eggs, 1 tablespoon of vanilla, and cream of tartar. Pour over the pie crust.
  4. Bake in preheated oven until the center is set, about 50 minutes. Allow to cool on counter for 5 minutes.
  5. Mix together the sour cream, 1 teaspoon vanilla, and 1/2 cup sugar in a bowl until smooth; carefully pour over cheesecake starting from the sides of the pan and working your way to the center.
  6. Return to oven for another 5 minutes. Allow to cool in pan to room temperature. Refrigerate for at least 6 hours before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

58
  1. 69 Ratings

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Most helpful

I have been making this recipe for a while now and I must admit it's become my favorite. I think it's involved but oh so worth it. Sometimes I like to add a hint of almond extract in the sour ...

Most helpful critical

Excellent Go no further Do not leave this cheesecake in the oven once done!

I have been making this recipe for a while now and I must admit it's become my favorite. I think it's involved but oh so worth it. Sometimes I like to add a hint of almond extract in the sour ...

I am a little nervous . I followed this recipe word by word. After pouring the sou cream mixture over the cake, I baked it for 5 minutes as it says in the recipe. My concern is that when I took ...

I have to admit, I did not use the cream of tartar...but this cheesecake was sooooo delicious and did not last long at all....

Very smooth, no hard areas, perfect uncracked top, fantastic flavor. DO include the cream of tartar. I baked mine the full 50 minutes in a water bath, then put on the sour cream topping, left ...

I have made this cheesecake three times in the last month! I did however, change it up a bit...I substituted Almond Extract for the Vanilla...Love it!

Excellent Go no further Do not leave this cheesecake in the oven once done!

Yes, it's easy. But it didn't have that great cheesecake flavor. It's not bad, just not perfect.

This cheesecake is fabulous! I've never rated anything on allrecipes until now. You've got to try this one!

My family raved about this cheesecake and couldn't believe that it was homemade. I was told to "keep this recipe!"